Slow Roasted Tomato & Bread Salad
A fabulous bread salad with roasted cherry tomatoes and Companion’s Ciabatta. Perfect as a light dinner or as a side for a feast with friends
Ingredients
1/2loaf
Companion Ciabatta,cubed
2pints
cherry tomatoes,varietal
8
basil leaveschopped
1/2cup
pecorino romano cheese,grated
1/2
medium red onion,thinly sliced
2cups
arugula
4tbsp
balsamic vinegar
1/4cup
extra virgin olive oil,plus more for tomatoes & bread
salt & pepperto taste
Servings:
|
Ingredients
1/2loaf
Companion Ciabatta,cubed
2pints
cherry tomatoes,varietal
8
basil leaveschopped
1/2cup
pecorino romano cheese,grated
1/2
medium red onion,thinly sliced
2cups
arugula
4tbsp
balsamic vinegar
1/4cup
extra virgin olive oil,plus more for tomatoes & bread
salt & pepperto taste
Servings:
|
Instructions
- Put all ingredients in a food processor and mix. Add a pinch of pepper and salt; add extra olive oil to smooth if necessary. Preheat oven to 400 degrees. In a bowl, toss the tomatoes lightly in olive oil, salt and pepper. Spread them out into a single layer on a sheet pan and roast for 15-20 minutes, until they are slightly blistered and soft. In another bowl, toss the Ciabatta cubes lightly in olive oil, salt and pepper. Spread the bread cubes out on another sheet pan in a single layer and toast in the same oven for 8-12 minutes, until lightly browned but still soft. Allow bread and tomatoes to cool. Place all remaining ingredients in a large serving bowl and gently toss to combine. Season with salt and pepper. Let marinate for 10 minutes. Add toasty bread cubes and roasted tomatoes to salad, fold gently and serve immediately.
Tags: Ciabatta
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